jenncc's Reviews
1256 recipes reviewed. Showing 751 to 800Sort by: Book Title 
| Date | Rating | Recipe Title
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
By Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali
Knopf - 2011
Deliciously creamy! Not sure if it was due to the sparkling water or the extended cooking time but this came out really great. Topped with morels and a bit of goat cheese.
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This is a creamy, slightly sweet vinaigrette. I think it could have been improved with a little oregano or spice.
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If I could rate this 3 1/2 I would- it's definitely better than "good" but not as good as the vinaigrette she serves on the chopped salad at Mozza. Maybe my oregano wasn't fresh? This was not as flavorful as I had hoped. I agree with kateq that the lemon is a very nice addition.
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Love this salad. My vinaigrette was only good, not great (reviewed separately) but this combination of greens, meat and cheese is really nice. The pepperoncini is a super addition.
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Hearty enough to eat without pasta. This maybe my new favorite meatball recipe. I think the braising kept them especially moist and juicy. The passata sauce is perfect and simple.
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I made this with the intention of adding red bell pepper, capers (common in caponata) or black olives (personal preference), all of which are not called for in this recipe. However after it started coming together I realized nothing else was needed - it was savory and delicious. I did not use the full amount of olive oil when cooking the eggplant and it browned/cooked nicely. This would be fantastic on a nice, thick slice of rustic bread or stirred into pasta. I did reheat some of the leftovers, adding them to fresh spinach, stirring just enough to wilt the greens.
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Website: My Cake School
This terrific, moist white cake with a delicate crumb and nice vanilla flavor. It uses the reverse creaming method (cream butter into dry ingredients) and incorporates butter, vegetable oil and buttermilk insuring a very moist cake.
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Website: My Kitchen Addiction
These were a great way to use up some of my unfed, sleepy starter. Delicious too! The only thing I did differently was save myself a step and brushed the uncooked naan with butter instead of water as recommended in the recipe.
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Website: My Name Is Yeh
I loved these, just wish the sumac/strawberry flavor was stronger. Halved recipe to make about 12 large cookies. The texture was great -soft, chewy centers with crisp edges. Mine weren't as pretty as Molly's -my dehydrated strawberries caked a bit as I ground them so it wasn't as finely powdered. My oven may have been running a little hot but the cookies only needed about 8 minutes. The sumac/strawberry flavor did get better after the cookies cooled completely, but I am hoping to intensify the flavor a bit by either incorporating some of the sumac/strawberry into the dough or really packing it on when rolling.
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Website: My New Roots
These crackers have been in on my to-do list forever! Finally, because of a craving for Trader Joe's Whole Grain Crisp Bread, I made them. These are delicious, gluten free, dairy free, and can be adjusted with herbs and spices of your liking. I was a little worried about the flipping of the cracker dough for the final 10 minutes of baking, but they were solid enough and I had no problems. Be sure to just score the crackers - do not cut through or the "flip" may be more difficult. I used oregano and thyme (same as TJ's Crisp Bread) and they came out very similar. Unlike TJ's they are wheat free and I rolled mine slightly thinner. Next time I will watch them closer during the final 8-10 minutes, they got a little too toasty around the edges.
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Website: My New Roots
I have made the Josey Baker "Adventure Bread" version of this recipe several times and really enjoyed it. I thought I would try the original and was similarly pleased. I did have to swap pistachios for some of the almonds and did not have chia so I subbed ground flax. I do not have a silicone pan so I lined a regular loaf pan with parchment and nonstick spray and had no problem with sticking. After 20 (even 30) minutes the bread was still too "damp" to be turned out and baked on the rack. I cooked in the pan about 35 minutes then baked on rack about 35-40 minutes. It's great toasted and I loved the use of whole nuts and seeds.
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My Paris Kitchen: Recipes and Stories
By David Lebovitz
Ten Speed Press - 2014
This makes a solid galette. I chose this recipe because it called for buckwheat flour only - no added all purpose flour. I did not make the seaweed butter opting for ham and cheese/ham, mushroom and cheese instead. These were delicate but hearty, and sturdy enough to hold up to my fillings.
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Website: My Recipes
We enjoyed this, however I found the fish sauce to be a little to strong - I will use 2 teaspoons instead of 4 next time. Otherwise it had that wonderful spicy, tangy flavor profile of a good Thai soup.
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Website: My Recipes
Use this recipe all the time - it produces a no frills tasty biscuit topped cobbler.
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Website: My Recipes
Not sure why this is considered a "last minute" recipe since it takes longer than my regular roast chicken due to the seasoning paste....but it is delicious! I went with the Middle Eastern Za'atar variation. The chicken is flavorful and very moist and juicy.
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Website: My Recipes
This was a great recipe hitting all the notes I crave - spicy, tangy, sweet and savory. The Pineapple salsa was great and I made my own Caribbean/Jerk spice blend loosely based off this recipe http://www.food.com/recipe/jamaican-jerk-dry-rub-10710. It was quite hot so I went ahead and added a tiny bit of anise, more brown sugar and extra thyme. I also omitted the cayenne completely. I rubbed the pork loin about 2-3 hours before grilling and it was perfect- nice caramelized "crust" on the outside, moist and juicy inside. I love spicy food but next time I will limit the habanero (I ground up whole dried peppers) to about half. Do not skip the salsa, it is wonderful and really balances the dish.
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Website: My Recipes
This was a quick and tasty way to use up some left over roast chicken. I did add a scant tablespoon apple cider vinegar to balance out the flavors.
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Website: My Recipes
This review is for the Farro technique/recipe only. I have toasted my grains before but this method worked really well, and adding garlic, red pepper flakes and bay leaf made this tasty enough to eat alone.
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Website: My Recipes
These not only look great but are delicious! Sweet and crisp exterior and tart, juicy interior. Beautiful as a cake or pie decoration.
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Website: Nami-Nami
I actually loved the flavor of this cake (I used a large dose of vanilla) as well as the slightly crisp outer edges/top. Perhaps I over baked (even tho the cake was pulled out of the oven 5 minutes before the author suggests), but I found the texture slightly dry. I glazed with a light lemon glaze for a little moisture and extra flavor. I would try this again when I need to use up egg whites (6 specifically), but will shorten the baking time by 10 minutes.
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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
By Nancy Silverton
Villard - 1996
Great pancakes! Mine were a little thin, perhaps due to my starter being not completely "mature". I chose this recipe because it did not call for additional flour or milk.
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Website: Natasha's Kitchen
These are fun to make and tasty to eat! This makes a lot of batter, in fact a halved recipe resulted in 7 corndogs and a surplus of batter. With the left over batter I made blueberry corn fritters - just adding frozen corn, fresh blueberries and an additional tablespoon of honey.
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
I was intrigued by this recipe because of the addition of cheddar cheese. While I enjoyed the strudel I have to say I really liked my previous (foodnetwork) strudel better. The cheddar did not come thru though I used a sharp and plenty of it. Here is what I learned: 1) I prefer sliced apples to chopped for this, 2) Olive oil and egg whites gave a crispier crust than filo brushed with butter! 3) if I use cheddar again it must be extra sharp and more of it 4) more filo sheets does not equal better strudel, the 5 sheets in the previous recipe was sufficient and made for nicer looking dessert (corners get thick with too much dough) 5)Subbing dried apricots soaked in rum and vanilla is indeed a great idea 6) Trader Joe's filo is pretty good! 7) Cinnamon and apples are friends, the Foodnetwork recipe amount of 1 teaspoon was perfect 8)Lastly, I certainly do not need 3 strudels which is how much this makes.
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The New Persian Kitchen
By Louisa Shafia
Ten Speed Press - 2013
Made with fresh fava beans, I used a bit less salt and charred them on the grill (about 8 minutes per side). Ate the pods and all - delicious!
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Hmm. Well I really liked the preparation (roasted in the oven on high heat) and the "mint oil" dressing, but somehow the filling didn't do it for me. I will make this again and tweak the filling.
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Website: The New York Times
This is an excellent variation on my usual (red sauce) lasagna. Loved the rich, creamy texture and crispy edges. I added dollops of pesto on top as well as using a little sharp cheddar in addition to the parmesan. Last but not least I used "no boil pasta" as called for, and unlike the recipe advised, did not boil them (the author suggests boiling until pliable). Came out great!
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Website: The New York Times
Excellent recipe and cooking method. I used leeks instead of onion and 4-5 springs of fresh thyme. Will use leftovers to make a lentil salad.
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Website: The New York Times
This is flaky, slightly sweet tender pie crust. Used it for my pumpkin pie and it was terrific. I would suggest placing it in the freezer for 30 minutes before baking.
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Website: The New York Times
Love this recipe and have used it several times but the two jalapenos can be a bit much depending on their spice level and your crowds taste. The first time I made it it was very spicy, and ended up adding another half bag of cranberries. Lately I have found that one jalapeno along with a good pinch of cayenne is best. Also subbing the 1 T. of lemon juice for a 1/4 cup or so of orange juice can be nice.
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Website: The New York Times
Halved this recipe for 24 cupcakes and it was perfect. Held it shape when piped, not too sweet and very adaptable.
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Website: The New York Times
Not quite the Nasu dengaku I had in Japan but still very tasty. Be careful not to over reduce the sauce- it can get thick and hard to spread. I followed others advice and reduced the sugar to about 1/2 tablespoon and gave it a little extra time under the broiler to get better caramelized.
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Website: The New York Times
Really enjoyed this - refreshing but spicy, a great summer dish.
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Website: The New York Times
This is basic but the ratios of nuts to basil to oil are perfect. I also add a couple drops of lemon juice.
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Website: The New York Times
Hmmm, everyone enjoyed this however it is more work than I usually put in for a lasagna. I also thought there was too much meat for me tastes. Making the meatballs then chopping is a great way to insure the meat is not overcooked, but next time I will make less (half it or leave out the sausage altogether). Also I made this over three days - the meatballs and sausage one day, the ricotta mixture the next, and assembled the day it was to be served. I used dry noodles this time and it was fine but I would like to try with fresh if I make this again.
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Website: The New York Times
Really enjoyed this granola - pecans, spices and a hit of salt. The pecans are coated with maple syrup and added during the final 10 minutes of baking, which certainly made this a bit more decadent than my usual granola, but so good! I did decrease the sweeteners some using 1/2 cup maple (instead of 1/2 plus 2 tablespoons) and 2 tablespoons brown sugar (recipe calls for 1/4 white). This is not a clumpy granola and I may add egg white next time to get more clusters.
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Website: The New York Times
Lovely pita recipe - really easy to throw together, flavor was excellent and every last one "puffed" perfectly. I got 10 pita out of this recipe.
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Website: The New York Times
Great recipe - simple and taste like summer! I did replace blueberries for the blackberries and 5 medium size nectarines. This was not overly sweet,but you may want to adjust depending on your fruit. I made the topping, packed it down a little then stuck it in the freezer. When it was time to top the fruit I broke the topping into mostly large-ish chunks with a few sandy sprinkles (personal preference). I liked the ratio of fruit to topping in this recipe.
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Website: The New York Times
I made this for a tomato tart (epicurious recipe). This dough comes together easily but you do need to consider time for a rise and short rest. The dough is very workable though I am not sure you could crimp or make any kind of intricate design with it. It must be rolled pretty thin and cooked till crisp. I took my tart out at the suggested time and the bottom was still soft but with another 10 minutes it was nice and crisp.
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Website: The New York Times
This is a great homage to Pizza Hut Pan Pizza! Was craving some indulgence and this certainly fit the bill - crispy edges, pillowy crust and plenty of cheese. The dough is very wet/sticky and I did add some extra flour to help with handling but avoid that if you can. I followed the recipe closely (for both the crust and sauce) but halved everything to make 1 12 inch cast iron and 1 (slightly thinner) 8 inch. Be sure to oil the pans well to get that crispy crust. My one gripe with this recipe is it could use a little more detail, like what the dough should look like after it comes out of the fridge - mine was very "porous" and collapsed, how much oil for the pan etc, - these cues would have giving me a little more confidence along the way. Last but not least, par baking the dough with sauce may be a good idea since the cheese got pretty browned on top.
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Website: The New York Times
This great little loaf cake is sweet, tangy and super moist. I did add about 2 tablespoons lemon juice and doubled the zest in the cake, and used about 4-5 tablespoons lemon juice in the glaze. My glaze was much less opaque/white than the photo but still a beautiful presentation and a delicious cake.
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Website: The New York Times
Loved this simple dessert! This is approximately the same recipe that i is in the Chez Panisse Dessert book (without the various berries). The jammy blueberries and rich biscuit topping make for a wonderful combo. I ran short on the heavy cream and had to use about 1/4 cup plain full fat yogurt for the biscuit topping. I also sprinkled the biscuits in a little sugar.
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Website: The New York Times
This is a delicious take on biryani! It has great flavor, savory, meaty and heady with spices. It is a process - there are several components to prep before the whole thing goes into the oven but well worth the results. The fried onions are terrific but don't require that much oil - I used about 1/4 cup.
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Website: The New York Times
This wasn't like any other shawarma I have ever had, but it was delicious, easy to prepare and will definitely make this again! I marinated for about 5 hours and the flavors really came thru. I only had chicken breasts and the cook time was about 30 minutes. The only thing I would do differently is to line my pan with foil - clean up was quite messy.
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Website: The New York Times
I made this as a main dish and it really satisfied with earthy grains and veg and a punchy dressing. I scaled this way down for 2 but sincerely wish I had made the full recipe. So delicious!
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Website: The New York Times
After reading the reviews I was worried it would be bland (as some complained) so I marinated my chicken in some yogurt, and a portion of the spices called for in the recipe. I also sauteed my chicken before adding it to the liquid. I was very happy with this recipe- it had great flavor from the warm spices and the chicken was tender and delicious.
Mine was much thicker than the curry pictured on the website.
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Website: The New York Times
This is a very simple recipe and comes together quickly. Everything is chopped and mixed in the food processor then pressed into a pan. Mine looked ready at the 17 minute mark (edges were brown) however I wish I had pushed it just a bit further, maybe 2 more minutes to get it nice and golden all over. Mine did fall apart a bit around the edges, so maybe not something I would make for company, but they were tasty and I will certainly make again. I also think these could take on a Middle Eastern flavor with a few drops of orange flower water and/or some cardamom.
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Website: The New York Times
This is delicious and moist with a tangy kick. I did cut the sugar a bit and it was delicious, but I don't think the full amount would be cloying either. My cake was fully baked in 45 minutes. The lemon glaze is great - don't skip it!
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Website: The New York Times
Loved these - delicate shortbread that almost melts in your mouth, with wonderful buttery flavor and super easy to throw together! I made a half recipe in a loaf pan, otherwise following instructions exactly. Of course these could be dressed up in many ways but other than perhaps browning the butter next time I will probably stick to the original. Use good butter, slice and sugar while warm and allow them to cool completely - they improve with a little time. Mine were ready in about 38 minutes, so keep an eye on these.
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Website: The New York Times
I used this recipe, halving the frosting, to make 12 large and 2 small cupcakes. It was exactly enough frosting (no left overs) for a piped swirl atop each. I baked the cupcakes the day before and though the flavor improved overnight I did add a vanilla/milk soak before frosting (otherwise they were a bit flat) - this kept them moist and added good flavor.
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Website: The New York Times
This was a delicious surprise and infinitely adaptable. I followed the recipe pretty closely this time around but look forward to making it a little more Middle Eastern with chickpeas, or lentils with onions, garlic, sumac and parsley. I baked it for 20 minutes and rice was perfectly cooked.
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